Description
A trip to the farmers market inspired this veggie quinoa bowl. The sweetness of the mango complements the tangy citrus dressing, while the creamy avocado adds a rich texture.
Ingredients
- 2 cups vegetable broth
- 1 cup quinoa, rinsed
- 2 medium mangoes, peeled and diced
- 1 medium ripe avocado, peeled and cubed
- 1 cup cherry tomatoes, halved
- 1 cup chopped peeled cucumber
- 1 cup chopped sweet red pepper
- 1/4 cup finely diced red onion
- 1/4 cup minced fresh cilantro
- 1/2 cup orange juice
- 1/4 cup olive oil
- 1/4 cup chopped fresh mint
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/8 teaspoon each salt and pepper
- 1/4 cup coconut flakes, toasted
- 1/4 cup pepitas
Directions
- In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork and cool completely.
- Add quinoa to a large bowl with mangoes, avocado, tomato, cucumber, red pepper, onion and cilantro. Toss to combine.
- In a small bowl, whisk together the dressing ingredients until well combined. Pour over quinoa mixture; coat evenly. Divide among bowls to serve; top with coconut and pepitas.
